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A technology of ultrasonic pretreatment and drying method, which is applied in food ultrasonic treatment, food drying, food science, etc., can solve the problem of not getting garlic slices, and achieve the effects of no color difference, good rehydration, and low energy consumption
Pending Publication Date: 2022-05-13
SHANDONG AGRICULTURAL UNIVERSITY
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Despite ultrasonic pretreatment, osmotic dehydration method was used and dried garlic flakes were not obtained
Method used
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Embodiment 1
[0030] A method for ultrasonic pretreatment of garlic slices combined with multi-stage temperature-variable energy-saving drying, comprising the following steps:
[0031] (1) Ultrasonic treatment of garlic slices before drying: select fresh, non-rotten garlic, peel and slice, control the thickness to (2.0±0.1) mm, and perform ultrasonic treatment; the ultrasonic process is ultrasonic at 200W for 30 min, and the temperature is 25°C , Garlic flakes and water were mixed in a ratio of 1:3; 2 mmol / L pyridoxalphosphate was added to the water.
[0032] (2) Multi-stage variable temperature drying is adopted, the drying wind speed is 0.8 m / s, and the loading capacity is 2.4 kg / m 2 ; The first stage is 80°C, 80 minutes; the second stage is 70°C, 40 minutes; the third stage is 60°C, drying to a moisture content of 8%.
Embodiment 2
[0034] A method for ultrasonic pretreatment of garlic slices combined with multi-stage temperature-variable energy-saving drying, comprising the following steps:
[0035] (1) Ultrasonic treatment of garlic slices before drying: select fresh, non-rotten garlic, peel and slice, control the thickness to (2.0±0.1) mm, and perform ultrasonic treatment; the ultrasonic process is 300W for 15 minutes, and the temperature is 30°C , Garlic flakes and water are mixed in a ratio of 1:4; 6 mmol / L pyridoxalphosphate is added to the water.
[0036] (2) Multi-stage variable temperature drying is adopted, the drying wind speed is 0.8 m / s, and the loading capacity is 2.4 kg / m 2 ; The first stage is 80°C, 80min; the second stage is 70°C, 40min; the third stage is 60°C, drying to a moisture content of 6%.
Embodiment 3
[0038] A method for ultrasonic pretreatment of garlic slices combined with multi-stage temperature-variable energy-saving drying, comprising the following steps:
[0039] (1) Ultrasonic treatment of garlic slices before drying: select fresh, non-rotten garlic, peel and slice, control the thickness to (2.0±0.1) mm, and perform ultrasonic treatment; the ultrasonic process is ultrasonic at 400W for 20 min, and the temperature is 35°C , Garlic flakes and water are mixed at a ratio of 1:5; 8 mmol / L pyridoxal phosphate is added to the water.
[0040] (2) Multi-stage variable temperature drying is adopted, the drying wind speed is 0.8 m / s, and the loading capacity is 2.4 kg / m 2 ; The first stage is 80°C, 80min; the second stage is 70°C, 40min; the third stage is 60°C, drying to a moisture content of 5%.
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Abstract
The invention relates to a garlic slice ultrasonic pretreatment combined multi-stage variable-temperature energy-saving drying method, and belongs to the technical field of agricultural product processing. Before drying, the garlic slices are subjected to phosphopyridoxal-ultrasonic treatment; then, multi-stage variable-temperature drying is adopted; the ultrasonic treatment process comprises the following steps: adding pyridoxalphosphate into water, carrying out ultrasonic treatment at 200-500W for 10-30 minutes at the temperature of 25-35 DEG C, and mixing the garlic slices with the water according to the ratio of 1: 3-1: 5. According to the method, the garlic slices are subjected to ultrasonic pretreatment before drying, and multi-stage variable-temperature drying is combined, so that the energy consumption in the drying process of the garlic slices is reduced, the color difference is improved, the rehydration capability of the prepared garlic slices is improved, the prepared garlic slices are bright in color, and meanwhile, the content of allicin is also increased.
Description
technical field [0001] The invention relates to a garlic slice ultrasonic pretreatment combined with a multi-stage temperature-variable energy-saving drying method, which belongs to the technical field of agricultural product processing. Background technique [0002] China is the largest producer and consumer of garlic in the world, and garlic is a traditional bulk export product in China. In recent years, driven by export trade, garlic planting area and output have increased rapidly. In 2019, the planting area of garlic in China was 834,000 hm 2 , the output is 23.3 million tons, accounting for three-quarters of the world's total output. The export quantity is increasing year by year, and the export volume in 2020 is 2.4616 million tons, an increase of 27.32% compared with 2019. China's garlic industry has already played a pivotal role in the international garlic market, and has become one of the single agricultural products with the largest export volume in China. As...
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Application Information
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